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Thursday, August 29, 2013

Quick Kimchi

I planted cabbage in the patch last September to over winter for spring. It seemed like a good idea to have something in the ground as a winter crop. All true except for the fact, I never cook with cabbage! especially white cabbages. sometimes i'll make bacon and cabbage, but not 10 plants worth, which is what i have growing. I decided the best use would be a load of kimchi, and I was right!

my over wintered cabbage plants took awhile to produce heads after the long winter we had in Ireland.

I love kimchi and its quite hard to get in Ireland. Kimchi is the spicy Korean equivalent to sauerkraut. which is a fermented cabbage condiment. this recipe is for a quick 'white person' version, as opposed to the one that ferments for weeks (sometimes months!) as is the standard with authentic kimchi. a Korean friend of mine told me his Nan (grandmother) would put hers in a clay pot underground for 6 months during the winter! now, that must be a pungent mixture!

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chill powder, ginger, green garlic and anchovies

don't let that scare you, with this recipe you'll have tasty kimchi in 2 days. the flavour develops nicely over the next couple of weeks so you have time to eat all of it. try keeping some around and tasting it as time passes.
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if you are feeling creative try mixing different thinly cut veggies into the kimchi, as anything goes with this mix. beetroot would be interesting as well as some kale. I used green garlic stems, as my garlic wasn't quite ready for digging up, and im really happy with the results. I've been eating it with beef burgers (see the FWDR Instagram feed) and teriyaki mayo. its amazing with fish and chicken too. I even had it with scrambled eggs for breakfast, shoved into a pita - its the perfect kick start to the morning!

this is a two day affair, but the kimchi gets better with age so you can keep it in the fridge for weeks after preparing. serve kimchi with a Korean BBQ, roast chicken, grilled fish, breakfast, lunch or dinner. its especially good on a burger with a bit of soya sauce mixed into you favourite mayonnaise. VERY more-ish.

Sounds interesting - but I'm not a great fan of fermented stuff! (Oh, and I couldn't eat the Anchovies because I don't eat any fish/ seafood). [Yes, I know I'm awkward]. I have to say though that your photos have made it look amazing.